Slow Cooker Curry-Mustard Glazed Meatballs

“Recipe is from Betty Crocker.”
READY IN:
4hrs 10mins
YIELD:
80 meatballs
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) jar pineapple preserves
  • 1 (8 ounce) jar Dijon mustard
  • 1 (8 ounce) canpineapple tidbits in unsweetened juice, undrained
  • 12 cup firmly packed dark brown sugar
  • 1 teaspoon curry powder
  • 2 12 lbs frozen cooked italian meatballs (about 80 meatballs)

Directions

  1. In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture.
  2. Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.
  3. Prepare the meatballs and refrigerate up to two days in advance. To freeze, prepare the recipe and place in freezer container; freeze for up to one month. To serve, thaw meatballs and heat as directed.

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